By far this is the most requested dish in our cooking classes!
Butter Chicken does not have to contain butter in it. You can stir some in right before serving but we find this dish just as delicious without the added fat.
Marinade:
1 lb. skinless, boneless chicken breast, cubed
¼ cup thick plain yogurt
2 tsp. Arvinda’s Butter Chicken Masala
1 tsp. fresh lime or lemon juice
½ tsp. salt
Sauce:
1 large onion (OR 2-3 medium sized OR 4-5 small onions)
2 tbsp. oil
2-3 each cardamom pods, star anise, cloves, cinnamon sticks and black peppercorns from
Arvinda’s Whole Spices
2 bay leaves
½ cup crushed or ground tomatoes
1 ½ tbsp. Arvinda’s Butter Chicken Masala (use 1 tbsp. for milder flavour, 2 tbsp. for
hotter)
2 tsp. sugar (use 1 tbsp. for sweeter)
½ tsp. salt or salt to taste
¾ cup light cream
¼ cup ground almonds or cashews
½ cup water + extra
½ tsp. Arvinda’s Garam Masala, to garnish
¼ cup cilantro, finely chopped, to garnish
1Marinade: In a large bowl, mix marinade ingredients together. Add chicken and coat well.
3Cover and refrigerate for 2-4 hours or overnight.
5Preheat oven to 400F. Put chicken on baking sheet and cook for 10 minutes until chicken is cooked. {Option: Grill on BBQ}. Set aside.
7Quarter onion. Boil in water until softened and cooked. Drain and puree in a food processor until onion is fine and smooth.
9In a large pan, heat oil on medium-high. Add Arvinda’s Whole Spices. Gently fry for one minute until they sizzle. Add bay leaves.
11Add pureed onions. Cook for 10 minutes until onion is reduced and becomes a thick paste.
13Add ground tomatoes. Mix. Stir in Arvinda’s Butter Chicken Masala and blend to make a masala paste. Cook for 2-3 minutes.
15Add cream, sugar and salt and mix into a sauce. Add cooked chicken. Simmer for 10 minutes.
17Fold in ground nuts. Add water and mix. Cook for a few more minutes.
19Garnish with a sprinkle of Arvinda’s Garam Masala and cilantro.
22Substitute chicken for paneer
23(Indian cheese) for a vegetarian
25www.arvindas.com, Oakville
Ingredients
By far this is the most requested dish in our cooking classes!
Butter Chicken does not have to contain butter in it. You can stir some in right before serving but we find this dish just as delicious without the added fat.
Marinade:
1 lb. skinless, boneless chicken breast, cubed
¼ cup thick plain yogurt
2 tsp. Arvinda’s Butter Chicken Masala
1 tsp. fresh lime or lemon juice
½ tsp. salt
Sauce:
1 large onion (OR 2-3 medium sized OR 4-5 small onions)
2 tbsp. oil
2-3 each cardamom pods, star anise, cloves, cinnamon sticks and black peppercorns from
Arvinda’s Whole Spices
2 bay leaves
½ cup crushed or ground tomatoes
1 ½ tbsp. Arvinda’s Butter Chicken Masala (use 1 tbsp. for milder flavour, 2 tbsp. for
hotter)
2 tsp. sugar (use 1 tbsp. for sweeter)
½ tsp. salt or salt to taste
¾ cup light cream
¼ cup ground almonds or cashews
½ cup water + extra
½ tsp. Arvinda’s Garam Masala, to garnish
¼ cup cilantro, finely chopped, to garnish
Directions
1Marinade: In a large bowl, mix marinade ingredients together. Add chicken and coat well.
3Cover and refrigerate for 2-4 hours or overnight.
5Preheat oven to 400F. Put chicken on baking sheet and cook for 10 minutes until chicken is cooked. {Option: Grill on BBQ}. Set aside.
7Quarter onion. Boil in water until softened and cooked. Drain and puree in a food processor until onion is fine and smooth.
9In a large pan, heat oil on medium-high. Add Arvinda’s Whole Spices. Gently fry for one minute until they sizzle. Add bay leaves.
11Add pureed onions. Cook for 10 minutes until onion is reduced and becomes a thick paste.
13Add ground tomatoes. Mix. Stir in Arvinda’s Butter Chicken Masala and blend to make a masala paste. Cook for 2-3 minutes.
15Add cream, sugar and salt and mix into a sauce. Add cooked chicken. Simmer for 10 minutes.
17Fold in ground nuts. Add water and mix. Cook for a few more minutes.
19Garnish with a sprinkle of Arvinda’s Garam Masala and cilantro.
22Substitute chicken for paneer
23(Indian cheese) for a vegetarian
25www.arvindas.com, Oakville
Arvinda’s Creamy Butter Chicken
